So sweet, tangy, and juicy yummmmmmmmmm! Pineapple is high in fiber, vitamin C and manganese. As it is high in sugar, I see no need to add any sugar to this recipe.

You really have a few ways you can prepare this recipe. The easiest would be in a cake pan and just top sliced cake pieces with the yogurt filling and drizzle the raspberry sauce on top. But for a fancier version you can make the muffin version too.

Because pineapples are so juicy, for this recipe you may have leftovers of the fruit and juice if you use a real, fresh pineapple. You can use the juice as a meat marinade because it acts as a tenderizer. Try cooking it in a chicken roast or add the extra fruit to a chicken and bell pepper stir fry!

This is a delicious, easy muffin recipe. Use fresh pineapples and raspberries if possible. Hope you enjoy!

STUFFED PINEAPPLE YOGURT MUFFINS (6-7 muffins)

1 package bran muffin mix (or make your own)
1/4 cup unsweetened shredded coconut
1/2 cup milk
1 egg
1 tbsp unsalted butter
1-2 cup plain yogurt
1cup crushed pineapple (squeeze out most liquid, save for raspberry sauce)

-Preheat oven to 400.
-Mix bran mix, milk, egg, butter together, then add pineapple and coconut, mix and place in muffin pan.
-Let sit for 10 minutes.
-Bake for 15 minutes, while baking make raspberry sauce and pineapple stuffing.
-Remove from cups, and cut off about 1 inch of top, then scoop out a little of the middle to make a slight bowl shape.
-Place stuffing in muffin bowl, and place on the top.
-Drizzle raspberry sauce on top. Enjoy!

RASPERRY SAUCE
2 cups of fresh raspberries or frozen.
½ cup of squeezed out pineapple juice.
-In pan let raspberries and pineapple juice simmer until rasperries are broken down and liquid.

PINEAPPLE STUFFING
1 cup crushed pineapple, drained
½ cup plain yogurt
¼ cup drained pineapple liquid (drink the rest!)
-Mix together.

Georgia Richardson-Melody is a food and nutrition program assistant at the Washtenaw County MSU Extension Service. You can reach her at richardsong@ewashtenaw.org.